Greens and Smoked Ham Hock

Greens and Smoked Ham Hock Recipe - Traditional American Dish

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Greens and Smoked Ham Hock is a classic Southern dish that is hearty, flavorful, and packed with nutrients. This recipe combines smoked ham hocks with a variety of greens to create a delicious and satisfying meal.

History

This recipe has its roots in traditional Southern cooking, where smoked meats and leafy greens are staples in many dishes. The combination of smoked ham hocks and greens has been enjoyed for generations, with each family adding their own twist to the recipe.

Ingredients

3 large smoked ham hocks
4 smoked pig tails
0.25 cup vegetable oil
1 red pepper
1 large white onion, chopped
1 lb (454 g) mustard greens
1 lb (454 g) turnip tops
1 lb (454 g) spinach
1 lb (454 g) kale
1 small head cabbage, cut up
1 tsp salt
2 tsp freshly ground black pepper

How to prepare

Wash the ham hocks and pig tails and place them in enough cold water to boil until tender. Alternatively, you can place them in a pressure cooker with 2 cups of water and cook at 10 lb (4.54 kg) pressure for 30 minutes.
Pick and thoroughly wash the greens.
Set aside the cabbage and spinach.
Chop the mustard greens, turnips, and kale, then place them in a large pot with water, oil, onion, and red pepper.
Bring the mixture to a boil, then reduce the heat and simmer for 1.5 hours.
Add the spinach, cabbage, salt, and pepper, and cook for an additional 20 minutes.

Variations

Substitute collard greens or Swiss chard for the kale or turnip tops.
Add diced tomatoes or okra for a different flavor profile.
Use smoked turkey legs or bacon instead of ham hocks for a lighter version of the dish.

Cooking Tips & Tricks

Be sure to wash the ham hocks and pig tails thoroughly before cooking to remove any excess salt or impurities.

- Cooking the ham hocks in a pressure cooker can help to speed up the cooking process and ensure that they are tender.

- Adding a red pepper to the greens mixture can add a subtle heat and depth of flavor to the dish.

Serving Suggestions

Serve Greens and Smoked Ham Hock with cornbread or rice for a complete meal. A side of pickled onions or hot sauce can add a tangy kick to the dish.

Cooking Techniques

Boiling the ham hocks and pig tails until tender helps to infuse the greens with a smoky flavor.

- Simmering the greens slowly allows the flavors to meld together and creates a rich, savory broth.

Ingredient Substitutions

Use olive oil or bacon fat instead of vegetable oil for added flavor.

- Swap out the red pepper for a jalapeno or poblano pepper for a spicier dish.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Greens and Smoked Ham Hock in a large bowl with a sprinkle of hot sauce or vinegar on top. Garnish with fresh herbs or a dollop of sour cream for added flavor.

Pairing Recommendations

Pair this dish with a glass of sweet tea or a cold beer for a classic Southern meal. A side of cornbread or biscuits can help to soak up the flavorful broth.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in vitamins A, C, and K, as well as iron and calcium.

Alergens

This recipe contains pork and may not be suitable for those with pork allergies.

Summary

Greens and Smoked Ham Hock is a nutrient-dense dish that is high in protein, vitamins, and minerals. It is a hearty and satisfying meal that is perfect for a cold winter day.

Summary

Greens and Smoked Ham Hock is a delicious and nutritious dish that is perfect for a comforting meal. Packed with flavor and nutrients, this recipe is sure to become a family favorite.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Greens and Smoked Ham Hock. It was many years ago, when I was just a young girl living in the countryside with my family. Our neighbors, the Johnsons, were known for their delicious home-cooked meals, and one day Mrs. Johnson invited me over to learn how to make one of her signature dishes.

As I entered their cozy kitchen, the aroma of smoky ham and earthy greens filled the air. Mrs. Johnson greeted me with a warm smile and handed me a pen and paper. "I'm going to teach you how to make our family's famous Greens and Smoked Ham Hock recipe," she said. "You'll need to write down every step carefully, so you can recreate it at home."

I eagerly took notes as Mrs. Johnson explained how to prepare the ingredients. She showed me how to clean and chop the collard greens, how to soak and season the smoked ham hock, and how to sauté the onions and garlic until they were golden brown. Each step was done with precision and care, and I watched in awe as she worked her magic in the kitchen.

After hours of simmering and stirring, the dish was finally ready. Mrs. Johnson spooned the greens and ham hock onto a plate and handed me a fork. I took a bite and was instantly transported to a world of rich flavors and hearty textures. The smoky ham paired perfectly with the tender greens, creating a dish that was both comforting and satisfying.

As I savored each mouthful, Mrs. Johnson shared the story behind the recipe. She told me that it had been passed down through generations of her family, with each cook adding their own twist to make it their own. She had learned it from her grandmother, who had learned it from her mother, and so on. It was a recipe that had brought joy and comfort to their family for decades.

I left the Johnsons' house that day with a full belly and a heart full of gratitude. Mrs. Johnson had not only taught me how to make a delicious dish, but she had also shared a piece of her family's history with me. From that day on, Greens and Smoked Ham Hock became a staple in my own kitchen, a reminder of the generosity and warmth of the Johnson family.

Over the years, I have continued to make the recipe for Greens and Smoked Ham Hock, each time adding my own touch to make it unique. I have shared it with friends and family, passing on the tradition that was once shared with me by Mrs. Johnson. And as I cook this dish, I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul.

As I sit here now, reflecting on that fateful day in Mrs. Johnson's kitchen, I am filled with gratitude for the gift of this recipe. It has not only brought me joy and comfort over the years, but it has also connected me to a community of cooks and food lovers who share in the love of good food. And for that, I am eternally grateful.